Grasas y Aceites, Vol 66, No 1 (2015)

Properties and stability of deep-fat fried chickpea products

S. Bozdemir
Department of Food Engineering, Faculty of Engineering, Çanakkale Onsekiz Mart University, Turkey

O. Güneṣer
Department of Food Engineering, Faculty of Engineering, Çanakkale Onsekiz Mart University, Turkey

E. Yılmaz
Department of Food Engineering, Faculty of Engineering, Çanakkale Onsekiz Mart University, Turkey


The aims of this study were to develop new snack foods prepared from deep frying whole chickpeas and evaluating the properties and storage stability of the new products. The most remarkable results found were: moisture content (3.48–9.19%), water activity (0.1833–0.5936), hardness (3243–4056 g), L (42.01–65.79), a* (10.56–19.24), b* (30.80–42.20), free fatty acidity (0.2195–0.3467%), pero xide value (3.167–5.25 meq O2·kg−1), total phenolic (22.34–37.34 mgGA·100g−1 chickpea), antioxidant capacity (6.53–31.61 mmol Trolox·100g−1 chickpea), absorbed fat (13.46–13.92%), and caloric value (453.17–488.49 kcal·100g−1 chickpea). Hexanal, 2,5-dimethylpyrazine, nonanal, benzaldehyde, p-cymene, and carvacrol were the major volatile compounds determined. The color, hardness, moisture content, water activity, free fatty acids, and peroxide value of the products were monitored for three months at room temperature. Consumer acceptance tests were conducted to reveal the changes which occurred during the storage period. All the products developed and evaluated in this study show potential in the market and industry, with the plain type being the preferred product.


Aromatics; Chickpea; Composition; Frying; Snack; Storage

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